Cajun Boudin Recipe

Richard Fl · August 2012

There are lots on google, but not being familiar with the different choices, would like to know if my EGGhead friends have a favorite? Either sausage or balls. TIA

Griffin · August 2012

I'd be interested as well.

Chunky_Charc · August 2012

Are you wanting to make boudain from scratch? If so I cannot help. I live in Southeast Texas and there are just too many good choices around here for buying boudain by the link.

I do, however, like my boudain simple. I buy a couple of pounds of link, brush on the oil of my choice....usually olive oil, but am hearing that peanut oil may be better. Build me a fire and stabilize at around 225-240....throw in some smoking wood (cherry, apple, pecan or hickory)...and put the links on for about 2 hours or until the casing becomes crisp enough that you can eat the link like a sausage link. Easy stuff that always satisfies.

Now a bit of warning if you do make your own boudain......I have eaten a lot in my 51 years and I have tasted some that is wonderful and I have tasted some that is awful. the recipes vary greatly from one person to the next. Some like a bunch of liver, some with none, and some in between. Some is hot, hot, hot spicey hot and some just have no cajun fling at all. Some are made quite moist and some quite dry. My point is be prepared to try many different variations before you get it just right...and if you ever get it just right begin turning people on to it because you could have a big money maker!

I am lucky since there are so many variations being made in my part of the country that I can try others without having to make from scratch.

Happy Egging!

nolaegghead · August 2012

They sell boudin sausage and boudin balls everywhere down here. The balls are breaded, fried boudin. You usually see them in convenience stores that sell fried chicken (very common here).

Personally, I don't like the boudin balls. The sausage has enough fat in it that it doesn't need to be breaded and fried. Plus, in my opinion, fried stuff takes on the flavor of whatever you've been frying in that oil....makes everything taste similar.

I love boudin sausage. There are many small artisan Cajun sausage operations in south LA, especially in Cajun country down towards New Iberia, Morgan City and Houma.

Typically, if it's smoked or not, it's steamed and served in the casing. I'll smoke it lightly sometimes, but it's just easier to steam for 5 minutes in a pot with a little water.

Boudin is the ultimate dirty rice.

Mickey · August 2012

Fried balls from: http://boudinlink.com/Rabideauxs/Rabideauxs.html I did these at LawnRangers last month on his Mini.

Griffin · August 2012

I went over to the smoke ring to see if soembody had a recipe.

3 pounds Bone-In Pork Butt, sliced or Pork Steaks
1 pound Braunschweiger
1-1/2 Tbsp Kosher Salt
2 Tbsp Cracked Black Peppercorns
1 Tbsp Dried Thyme
1-1/2 tsp Cayenne (60K) Pepper
1 tsp White Pepper
1/4 Cup Fresh, finely chopped Parsley or Cilantro
2 small onions, quartered
2 Green Onions, chopped
2 ribs Celery, chunked up
1 Bay Leaf
2 Cups Uncooked Long Grain Rice
2 Cups Reserved Stock
2 Cups Water

And the directions are here.

I'd trust the guy who posted it, Jarhead. He's never let me down on his other stuff I've tried.

nolaegghead · August 2012

Interesting - I might try that. I regularly buy Braunschweiger for my liver, mustard and onion sammiches.

Cajun Boudin Recipe

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